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Guacamole & Star Chips from Williams-Sonoma® and American Girl


Avocados, the main ingredient in guacamole, are not only good for you, they’re also creamy and scrumptious! This much-loved dip is perfect for a party. If you make your guac in advance, squeeze a little extra lime juice over the top.


Makes six servings.


  • 1 large ripe tomato (optional)
  • 3 ripe avocados
  • Juice of 2 limes
  • Salt
  • 2 green onions, finely chopped (optional)
  • ½ teaspoon ground cumin (optional)
  • 2 tablespoons chopped fresh cilantro
  • Tortilla chips for serving (see Step 3)
  1. Insert the tip of a paring knife into the top of the tomato, just outside of the spot where the stem was attached, and cut around that spot, removing the tough core. Put the tomato on its side and cut it in half crosswise. Use a small spoon to scoop out the seeds from each half. Discard the seeds. Cut each tomato half lengthwise into thin slices. A few at a time, gather the slices into a bundle and cut them crosswise to form small, even cubes. Put the tomatoes in a medium bowl.
  2. Cut the avocados in half lengthwise around the large pits in the centers. Twist the halves in opposite directions to separate them. Using a spoon, scoop out the pits and discard them, and then scoop the avocado flesh out of each half into the bowl with the tomatoes. Add the juice of 1½ limes, ½ teaspoon salt, the green onions (if using), and the cumin (if using) to the avocado mixture. Use a potato masher or fork to mash everything to a chunky paste. Stir in the cilantro. Taste the guacamole and, if you’d like, stir in more lime juice and salt. Serve with tortilla chips for dipping.
  3. Star Chips: Preheat the oven to 350ºF. Using a 3-inch star-shaped cookie cutter, cut stars out of six 6-inch corn tortillas (you should get 3 from each tortilla). Lightly grease 2 baking sheets with canola oil, then place the stars on the baking sheets so that they are not overlapping. Bake until brown around the edges, 8 to 10 minutes. Let the chips cool slightly, then transfer to a platter and serve.

Excerpted from American Girl Cooking cookbook. American Girl Publishing, 2016. All rights reserved.
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl

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